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Salmi De Chasseur

A dish of roasted partridges simmered in a red wine sauce with lemon zest.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salmi De Chasseur

Ingredients

Directions

Roast

  1. Roast the partridges as for other salmis.

Make the sauce and serve

  1. In a stew-pan, heat the oil, claret, salt, pepper, cayenne, and lemon juice and zest.

  2. Cut up the roasted partridges and add them to the sauce.

  3. Toss the partridges in the sauce over heat until very hot.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Red wine + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Red wine + lemontop 19% of all pairs
    Smell alikemoderate
    Cooked together779 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Partridges
Provide the main meat, which is cut up and gently reheated in the sauce.
Claret or other red wine
Forms the base of the sauce, adding acidity and a wine flavour that balances the rich meat.
Oil
Carries the flavours of the seasonings and helps the sauce coat the partridge pieces.
Lemon juice and zest
Adds acidity and fragrant citrus aroma that brightens the rich, dark sauce.

The step that matters

Toss the partridges in the sauce over heat until very hot. The partridges are already cooked, so the aim is only to heat them through. Overheating or boiling toughens the meat and can make it dry, while gentle heat keeps it tender and lets it absorb the sauce.

Swap the lemon

How well each one fits the dish's main ingredients (red wine, pepper):

  1. Plumfits better
  2. Limefits about as well
  3. Lemonthe original
  4. Grapefits about as well

Fit is the average pairing score against red wine, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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